Cut Butternut Squash in half lengthwise. Remove the seeds and lay squash skin side up on a baking sheet with a small amount of water. Bake at 375 for 40-50 minutes or until soft to the touch. Let cool. Peel.

In a heavy saucepan, place 1/2 of the butter (4 tablespoons), onion and celery. Saute lightly until tender. Add the vegetable stock, the meat of the squash, the brown sugar, and remaining butter and seasonings.

Use a hand blender or hand mixer to lightly mash the squash mixture. You may remove it to a food processor if you would prefer. Blend just until thick but smooth consistency. Add heavy cream and heat through.